Roast Half Chicken & Crispy Prosciutto Feast

• While the chicken is roasting, half-fill a medium 
saucepan with boiling water and a generous 
pinch of salt.
• Peel and chop potato into large chunks. Cook 
potato in boiling water until easily pierced with 
a fork, 12-15 minutes. Drain and return to pan. 
• Add the milk, salt and remaining butter, then 
mash until smooth. Cover to keep warm. 
TIP: Leave the skin on the potato for extra fibre and 
to save time.

• While the potato is cooking, trim baby rainbow 
carrots and slice any thicker carrots in  
half lengthways.
• Slice prosciutto (see ingredients) in  
half lengthways.
• Pick thyme leaves.

• Place carrots on a second lined oven tray. Drizzle 
with olive oil, season with salt and pepper and 
toss to coat. Arrange in a single layer and roast 
for 10 minutes.
• Remove tray from oven, add prosciutto to the 
tray and roast until the carrots are tender and 
prosciutto is crispy, 5-10 minutes. 

• While the chicken is resting, return the frying 
pan with chicken fat to medium-high heat. Cook 
baby spinach leaves, stirring, until softened,  
1-2 minutes. Transfer to a bowl.
• Return frying pan to medium heat, then add 
cream (see ingredients), chicken-style stock 
powder, any chicken resting juices and a 
generous pinch of pepper. Simmer until slightly 
thickened, 1-2 minutes.
• Stir in thyme.